Карпаччо Итальянское блюдо Рецепты с фото on Windows Pc

Initially the carpaccio was a snack made of raw beef, cut with the finest plates and seasoned with sauce based on lemon juice, cream, mayonnaise, pepper, tabasco and salt. As often happens with successful recipes, carpaccio quickly overgrew variations and fantasies and became a common name for a group of snacks, based on the principle of cutting raw ingredients in thin translucent slices.

To date, carpaccio is prepared from various types of meat (beef, pork, lamb, chicken), fish and seafood (tuna, trout, salmon, herring, dorada, sea duck, scallops, squid), vegetables (radish, beets, cucumber, tomato , celery), mushrooms (champignons - classic raw food), fruits (apple, mango, pear, pineapple, strawberry, carom, papaya).

The key point in all carpaccio recipes is slicing, it is she who turns a snack or salad into a dish we are talking about. Slices should glow, be so thin that it is simply impossible to thinner. For this, the products can be frozen a little beforehand - after they get a stable shape, they are easier to cut across the fibers. In some recipes for the same purpose use a shock roast.

The Italian dish "carpaccio" is prepared from raw fillets of fish or meat, most often beef, veal and venison. Neat, almost transparent slices were invented to serve as an appetizer by the owner of the "Bar by Harry" Giuseppe Cipriani in 1950. And its name was given to the dish in honor of the Venetian painter Vittore Carpaccio. According to the classic carpaccio recipe, beef is served with lemon, olive oil, white truffle and parmesan cheese. Today in the preparation of carpaccio use other types of meat, often dispensing with expensive truffles and parmesan. Sometimes on the table served with slightly flavored with salt and pepper meat with a drop of olive oil, and sometimes the dish is decorated with bright sauces, strawberries, mushrooms and berries. Great popularity not only among Italians, but also in other European countries uses carpaccio from salmon or tuna. The main rule is no heat treatment and the most delicate cutting.

Properties of our collection:


- The name (often nationality) of the dish;
- Approximate time of preparation of a dish with pictures;
- List of ingredients necessary for cooking, their number and proportions;
- Equipment and conditions necessary for cooking;
- The number of persons on which the dish is calculated;
- Caloric content of the dish (sometimes the content of proteins, fats and carbohydrates);
- Step-by-step instructions for cooking;
- Method of serving (decorating the dish and serving it on the table)
- Recipes from various products: meat dishes, fish dishes, tofu and dough dishes (pastries), recipes from poultry and chicken, dishes from dairy products
- Large selection of national cuisines: Russian cuisine (pancakes), Chinese (rice and noodles), Thai, Ukrainian (borsch), Caucasian cuisine (shish kebabs), Italian cuisine (pasta and pizza, risotto), Japanese (sushi) and of course French
- In the collections you will find recipes for salads, soups, side dishes, cereals, desserts, cakes, meat dishes
- Recipes for different people - a children's menu, a lean menu, vegetarian dishes, gluten-free diet

Culinary recipe - a guide to cooking a culinary product. Contains information about the necessary food products, their proportions and instructions for mixing and processing. Culinary recipes describe the mechanical and thermal processing of ingredients, methods of serving finished products.

Step-by-step cooking recipes with photos are ideal for those who want to cook delicious meals at home.

Recipes with photos are passed by word of mouth, and also published in cookbooks and on specialized websites. There are secret recipes that culinary people pass on to their heirs

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